Classic Cabbage Rolls

Carefully peel the leaves from the cabbage. To soften them, blanch in boiling water for 3–5 minutes.

Cook the rice until just tender. Finely chop the onion and carrot, or grate on a box grater. Mix everything together.

Place 1–2 tablespoons of filling on each cabbage leaf. Roll into a bundle or cylinder, tucking in the sides.

Mix tomato paste with sour cream, add a splash of water, salt, and pepper.

Heat oil in a heavy-bottomed pot, lightly brown the cabbage rolls on both sides, then pour the sauce over them. Simmer gently over low heat for 40–50 minutes, covered.